水耕みつば

Deep-rooted Welsh onions (Shiro-negi)

In the area- stretching from the Kuresaki district to Nishi-Matama district in Bungotakada City, you will see deep-rooted Welsh onions growing as far as the eye can see. In the 19th and 20th centuries, this land, with its sandy soil, was reclaimed from the sea. Combined with the warm local climate, it soon supported intensive cultivation. Although many crops are grown here, Welsh onions are foremost....

Oita kabosu

It is thought that the first seedlings of this citrus plant were cultivated in Usuki city. Currently, the cities of Usuki and Taketa are the main growing region, supplying about 95% of Japan’s crop. Kabosu’s high citric acid and vitamin C content have drawn interest to the first as a natural nutritional supplement. Oita kabosu is lovingly grown by farmers in the warm Oita sunshine....

Wild chervil (mitsuba)

This aromatic vegetable of the parsley family is essential in Japanese cuisine. Full of vitamin A and fiber, it can help prevent diabetes. In Oita city, it is grown hydroponically year-round with minimal agrochemical inputs....